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Recipe: Apple, Pancetta & Thyme Galette


Another recipe using my go-to Gluten Free flour alternative, Plant S Pea Flour.


Today we have a warming Apple, Pancetta and Thyme galette to make sure you can lean in to these cold cosy nights.





I have created a quick how-to video on my Instagram which you can view here, or read on below for the detailed how to.


Ingredients for your Apple, Pancetta and Thyme galette


200g Plant S pea flour, plus extra for dusting

1/4 tsp Xanthum gum

Salt & Pepper, to taste

150g Butter, cold & cubed

80g double cream

1 tbsp Apple Cider Vinegar

1 Red Onion, small & sliced

65g Pancetta, diced

50g Cavolo Nero, roughly chopped

2 Apples, medium, thinly sliced

225g Cream Cheese

Fresh Thyme, roughly 4/5 sprigs

1 Egg, Free Range



Make your dough

In a food processer, mix together the flour, salt & pepper, xanthum gum and most of the thyme leaves. Once well mixed, add in the cold cubed butter and pulse in short bursts until you have a mixture resembling breadcrumbs. Mix the vinegar & cream together in a bowl first, then add to food processer. Pulse, in short bursts, until the dough comes together in a ball. 


Tip onto a floured worksurface. Shape into a flat disc and wrap in clingfilm. Chill in the fridge for approximately 2 hours




Prep your filling 

In a hot pan, caramelise the onions in some oil & butter. When they start to brown, add in the pancetta and cook through. When the pancetta starts to colour up, add in the Cavolo Nero and cook until softened.


Once cooked, take of the heat and leave to cool completely. When it is cold, mix in a bowl with the cream cheese and remaining Thyme. Prepare your apples by cutting into quarters, coring and then finely slicing. 


Time to  put it all together

When your dough has finished its chill, unwrap and place it onto a floured surface. Roll out in a rough circular shape until approximately 0.5cm thick. Spread your cream cheese filling in the middle of the dough leaving a generous border around the edge and place the apple slices in two concentric circles.



 

Mastering the fold

You want to fold the uncovered edge over itself and onto the filling. Move around in a clockwise direction, folding over sections of the edging to create a rustic finish. The dough should be firm enough to hold itself in shape.


Time to bake

Mix your egg together and give the crust an egg wash all the way around. Pop the galette on a baking sheet and bake in a pre-heated oven at 200 degrees for around 25mins. You are looking for a deep golden brown colour on the crust and the dough to be cooked through. 


Top tips

  • Depending on ingredients and  environments, your dough texture can feel quite different. Keep an eye out for a dough that feels too wet (add a little more flour) or one that isn't coming together at the beginning easily (add a touch more cream. 

  • Dusting the surfaces generously - you don't want the dough sticking at any point!

  • To avoid soggy bottoms, brush a thin layer of egg wash across the pastry before you add your filling to create a seal. 

  • Swap out the Gluten Free flour for regular flour if you don't have it (same total amount), and just remove the Xanthum Gum

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